Fresh Tomato Cream Sauce

1 can chopped tomatoes or 8 plum tomatoes,
    skinned and chopped with juice
2 cloves garlic, chopped
1/2 onion, minced
1 tablespoon olive oil
1 cup whipping cream, divided
Fresh basil, torn
Salt and pepper to taste

Heat oil in a saucepan over medium heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 minutes.

Add cream, reserving 2 tablespoons. Let the sauce simmer for 20 minutes until slightly reduced. Add the last 2 tablespoons of cream at the last minute. Sprinkle with fresh basil.

Serve over fusili or linguine pasta.